Kimchi Udon Noodle Soup

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Kimchi Udon Noodle Soup is a delicious, hot, spicy and nourishing soup to warm you up on a cold day. Udon complements kimchi in this simple and tasty recipe.

Kimchi Udon Noodle Soup, a quick and easy Korean meal. Udon noodles, kimchi, fried egg, spinach, sesame oil, fish sauce, chili oil, scallions, cilantro.

What is kimchi?

If you have to ask, then maybe Fusion Craftiness is for you:)

Kimchi is a common and revered side dish in Korean cuisine. This dish dates back several hundred years. Kimchi is salted and fermented vegetables. The most common variety in the West is made of cabbage but Kimchi can be made with Korean radishes, scallions and cucumber. Common variations include adding ginger, garlic, gochugaru ( a Korean chile pepper ), salted fish and spices.

Oh, and it happens to be the national dish of Korea.

Are people really that passionate about Kimchi?

Well, let’s see…

“To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else’s.” – Michael Pollan, Coooked: A Natural History of Transformation

The story about this recipe

Well, I LOVE soup! Soup is very forgiving. You basically put stuff you normally like in a pot, add some liquid and heat it up. Sometimes you puree it, and sometimes you leave it chunky. Sometimes you cook it for many hours over low heat and sometimes you just ‘bruise’ the ingredients and serve it quick. You may want to serve with crusty bread, grilled cheese or crackers. There are infinite variations and personal preferences.

I made this soup up on a cold Winters day. A day when I had a jar of kimchi and some fresh Udon noodles in my fridge. I looked around at what else I had and came up with this gem. I have made it several times, each time a little different than the last, because I keep experimenting. Soup is a culinary experimenters playground.

Super easy with cooked Udon noodles found in the frozen section. This Asian fusion soup whipped up in just a few minutes.

Let me know if you make this and how it turned out. Did you add anything, change anything? So curious!

If you like noodles dishes, Chicken Lo Mein is an easy weeknight recipe that will also use up leftover veggies from the fridge.

This article was originally published Feb 16, 2016. The recipe and pictures have been updated. Enjoy friends!

If you’re unsure how to fry an egg, check out this tutorial on Eggs Over Easy for step by step instructions with photos.

Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Kimchi Udon Noodle Soup

Yield: 2-4 bowls

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A quick and easy Asian soup recipe with chewy udon noodles and spicy kimchi. Great for beginner cooks or anyone who loves Asian soups!

Ingredients

4 cups vegetable broth or Dashi
7 oz fresh Udon noodles
1 tsp fish sauce
1 tsp sesame oil
1 cup kimchi (can be found in Asian grocery stores our the fresh produce section of many supermarkets)
2 cups fresh, packed spinach
2 eggs, hardboiled, cut in half length wise or fried
1 scallion chopped
1 cup cilantro, chopped
Optional Garnish: Juice from fresh lime wedge, chili oil, gochugaru flakes (Korean chili powder), black sesame seeds, soy sauce

Instructions

Place first 2 ingredients in medium sauce pan, bring to simmer over medium heat.
Add fish sauce and sesame oil, simmer 3 minutes.
In two large bowls, add spinach and kimchi.
Divide the udon noodles between the two bowls and pour the broth on top.
Add cilantro, scallions, eggs and optional garnishes.

Notes

This makes two large servings or 4 small appetizers.

Nutrition Information:

Yield: 4 Serving Size: 1 Bowl
Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 668mgCarbohydrates: 34gFiber: 5gSugar: 9gProtein: 11g

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